Save It Pumpkin Spice Tres Leches Cake brings together cozy autumn warmth and Latin American sweetness in every bite. Imagine a sponge cake infused with fragrant pumpkin pie spice, then soaked generously with three kinds of milk until irresistibly tender and creamy. This is the kind of dessert that always draws people back for seconds, whether you are celebrating the season or just craving something truly special.
When I first tested this cake for a family gathering, it disappeared so fast I barely managed to save a piece for myself. Now everyone insists I make it for Thanksgiving, and my kids beg for leftovers in their lunchboxes.
Ingredients
- All-purpose flour: creates a soft and sturdy base for soaking up the milk mixtures. I recommend using unbleached flour for a wholesome flavor.
- Pumpkin pie spice: gives warmth and a signature autumn twist. Look for blends with cinnamon, nutmeg, ginger, and cloves for depth.
- Baking powder: helps the cake rise evenly and keeps it fluffy.
- Salt: balances sweetness and brings out the spice notes.
- Large eggs: separated into yolks and whites give structure and that airy, melt-in-your-mouth crumb. Use fresh eggs if possible for the best volume.
- Granulated sugar: divided between the batter and meringue layers ensures proper sweetness and helps the cake set.
- Canned pumpkin puree: is the star that adds subtle earthiness and keeps the crumb moist. Choose a thick, smooth pumpkin puree for best results.
- Whole milk: appears in both the cake and soak, contributing creamy richness.
- Pure vanilla extract: rounds out the flavor. Use real vanilla for maximum aroma.
- Sweetened condensed milk and evaporated milk: blend with whole milk for the classic tres leches soak, delivering a luscious finish.
- Ground cinnamon: infuses the milk soak with extra spice and autumnal flair.
- Heavy cream: whipped up for the topping provides dreamy lightness.
- Powdered sugar: lightly sweetens the cream without heaviness.
- More pure vanilla extract: gives a fragrant note to the topping.
- Extra ground cinnamon or pumpkin pie spice for dusting: makes the cake look festive and appetizing.
Instructions
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease the inside of a nine by thirteen inch baking dish with butter or nonstick spray. This keeps your cake from sticking later.
- Mix Dry Ingredients:
- In a medium bowl vigorously whisk together your flour pumpkin pie spice baking powder and salt. Make sure there are no lumps for an even crumb later.
- Beat Yolks and Sugar:
- Combine egg yolks with three quarters of the sugar in a large bowl. Beat until pale thick and creamy which can take several minutes. This step helps create a light sponge base. Blend in pumpkin puree whole milk and vanilla extract until smooth.
- Combine Wet and Dry Mixtures:
- Gently fold the dry mixture into the wet egg yolk mixture using a spatula. Stir just until you no longer see dry flour to avoid overmixing which can toughen the cake.
- Whip Egg Whites:
- In a separate spotless bowl whip the egg whites until soft peaks form. Slowly sprinkle in the rest of the sugar while continuing to beat until glossy and stiff peaks form. Whipping thoroughly gives the cake its airy lift.
- Fold Egg Whites Into Batter:
- Add the whipped egg whites to the batter in three batches. Use a gentle folding motion to keep from deflating the batter. This ensures your cake bakes up tall and fluffy.
- Bake the Cake:
- Pour your batter evenly into the prepared dish and smooth the top with the spatula. Bake for thirty to thirty five minutes until the edges turn golden and a toothpick tests clean in the center. Let the cake cool down in the pan for about fifteen minutes.
- Make the Tres Leches Soak:
- While the cake is cooling whisk together sweetened condensed milk evaporated milk whole milk and ground cinnamon in a jug or bowl. Stir well so the flavors are evenly mixed.
- Soak the Cake:
- Using a fork or wooden skewer poke holes all over the surface of the warm cake. Very slowly pour your milk mixture over the cake allowing it to absorb as you go. Let the cake cool to room temperature then cover and refrigerate for a minimum of four hours or overnight for best results.
- Make the Whipped Cream:
- Right before serving whip the cold heavy cream with powdered sugar and vanilla in a chilled bowl until soft peaks form. Do not overwhip. The cream should be billowy and smooth.
- Finish and Serve:
- Spread the whipped cream evenly over the chilled soaked cake. Lightly dust the top with cinnamon or pumpkin pie spice for a festive look. Slice into squares and serve straight from the pan.
Save It This cake always makes me smile because pumpkin is my absolute favorite baking ingredient. My daughter loves helping poke the holes before we pour the milk mixture and it has become our autumn tradition. I once made two pans for a holiday party and had none left to bring home
Storage Tips
Cover leftover cake tightly and keep in the refrigerator for up to three days. The whipped cream layer stays soft and the cake will remain moist. Avoid leaving the cake out for extended periods since the dairy-rich soak is best kept cold.
Ingredient Substitutions
If you are out of pumpkin pie spice blend one part cinnamon with small pinches of nutmeg ginger and cloves. Dairy alternatives like coconut milk can replace whole milk for a subtle tropical twist and lactose free versions work too. Try maple syrup in the whipped cream for an extra autumn note.
Serving Suggestions
Cut the cake into squares and serve chilled straight from the pan. Add toasted pecans for crunch or drizzle with caramel sauce for extra indulgence. This dessert pairs perfectly with hot coffee or spiced chai.
Cultural and Historical Context
Tres leches cake originated in Latin America and the classic soak uses sweetened condensed milk evaporated milk and regular milk. This autumnal twist brings in North American flavors while honoring the sponge soaked tradition. Pumpkin evokes harvest celebrations and warmth throughout the season.
Save It Let each creamy spiced bite transport you to autumn gatherings and cozy moments. Make this cake ahead for your next party and watch it disappear in no time!
Recipe FAQs
- → What type of pumpkin is best?
Canned pumpkin puree is recommended for its smooth texture and consistent flavor. Avoid pumpkin pie filling, which contains added spices and sugar.
- → How long should the cake chill?
It's best to chill the cake for at least 4 hours or overnight to allow the milk mixture to fully soak in and develop flavor.
- → Can I prepare this dessert in advance?
Yes, this dish actually improves after chilling and can be made a day before serving. Add whipped cream topping just before serving.
- → Is there a suggested garnish?
Toasted pecans, caramel drizzle, or extra pumpkin pie spice dusted on top add flavor and visual appeal.
- → How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Keep any toppings fresh by adding just before serving.